#Tomato crostata full size
#Tomato crostata plus

Add black pepper to taste, then layer tomatoes in an overlapping pattern, maintaining the border. Leaving a 3-inch border, distribute cheese, garlic and half the chopped thyme leaves on center of crust. Transfer dough to baking sheet and return to the fridge for another 20 minutes. Gently roll out dough to ¼-inch thickness, dusting with flour if dough is sticking. Lightly flour a work surface and rolling pin. Line a rimmed baking sheet with parchment paper. Cook garlic for 2 to 3 minutes, or until it is golden and caramelized. Wipe out skillet, then add olive oil and garlic.

In a skillet over medium heat, combine vinegar, honey and thyme sprigs and bring to a simmer let simmer 2 minutes, then transfer a bowl. Sprinkle with 1 teaspoon salt and let sit for at least 1 hour and up to 3 hours. Spread out the tomato slices in a single layer. Meanwhile, line a rimmed baking sheet with a double layer of paper towels. Form dough into a ball, wrap with plastic and flatten into a disk. Add ice water 1 tablespoon at a time, up to 6 tablespoons, pulsing occasionally until mixture is just moist enough to hold together. Add butter and cheese and pulse until mixture forms chickpea-size. In a food processor, briefly pulse together flour, cornmeal and slat.

65 grams extra-sharp Cheddar, grated īegin by making the crust.

#Tomato crostata plus

½ bunch fresh thyme sprigs, plus 2 tablespoons chopped fresh thyme leaves.1 teaspoon kosher sea salt, plus a pinch.1 ½ pounds different-colored tomatoes, sliced ¼-inch thick or halved if cherry or grape tomatoes].10 tablespoons cold unsalted butter, cut into small cubes.

125 grams all-purpose flour, plus more for rolling out dough.Tomato Crostata with Honey-Lime Glaze by Melissa Clark Yield: serves 6 to 8 as a side, 4 as a main course Ingredients: For the crust: “But next time …” And then she began to rattle off all the things you could play with: adding goat cheese, using some onions, making it all onion, filling it with mélange of already cooked veggies instead of tomatoes, … The possibilities are endless.īut no matter what form it takes, Suzen and I will always pause with that first bite and offer thanks to Melissa for adding to our short list of “must make” favorites. “I’m doing this again,” Suzen said after two forkfuls. You can taste something is there, but it is hard to identify with the barrage of all the flavors exploding in your mouth. But hot out of the oven the cornmeal notes are quietly buried away. If, and I mean if, you should have leftovers, then the cornmeal flavor will be dominant that second day. The crust, made with cheese and cornmeal, is soft and satisfying. The glaze over the tomatoes gives them added sweetness with definite herby overtones.

#Tomato crostata full size

Our only improvisation, and Melissa gave us permission, was to use sliced cherry tomatoes instead of full size ones. She devised this wonderful treat which Suzen made at the first opportunity. Melissa was writing about the waning weeks of summer and what to do with ingredients that might just not be in summer prime. A diet of only Melissa Clark recipes would be life sentence you’d relish for decades. And they instantly become one of those recipes you tell yourself to make once a month upon pain of deprivation. Suzen and I look for articles and recipes by Melissa for multiple reasons. Who would conceive of such a thing? Why Melissa Clark, of course. A tart, no a crostata with tomatoes and a shimmering honey-thyme glaze. A couple of weeks ago the Wednesday food section of The New York Times featured a photograph so big you’d have to be 20/500 not to have seen it.